Jenny's Raw Recipe Blog

Turning up the Heat on Raw Ramen

Posted on January 29 2013 | (5) Comments
Category:Easy Raw Meals

Soup’s on! I'm excited to share one of my favorite warm, yet nearly-raw soup recipes: Asian-style Ramen. In my new online raw food demo video, I show you how to make a flavorful vegetable broth and the secret to gently heating your soup to soften the veggies without robbing them of flavor and nutrition.

 

Watch!

When I’m doing live events or demonstrations  and mention ‘ramen,’ there are always a few people who say “Ugh, I hate ramen!  It’s so unhealthy.”  They’re thinking of ramen as the high-sodium, heavily processed $1-a-packet noodle soup that college kids live on to save money. Then they taste my raw ramen noodle soup recipe. 

They don’t say much then.  They’re usually too busy slurping down the flavorful miso-and-tamari broth...and being amazed that nutritious, but delicate vegetable noodles taste every bit as good as their high-calorie, but nutritionally empty wheat flour cousins.

As you’ll see in the demonstration, I rely on my handy, dandy spiral slicer.  This inexpensive kitchen gadget is an essential tool for slicing vegetables ultra-thin.  “Thin is in” when it comes to zucchini noodles.  The thinner they are, the more pliable they are, and the softer they will become when they have their bath in the highly seasoned broth.

To make this a truly interactive experience, set up your spiral slicer and grab a ‘test’ zucchini from your fridge.  Then we can work side-by-side and prepare the raw vegetable noodles in this demonstration video together.  It’s like a private cooking lesson!

You’ll learn more than just food prep in this video.  I talk about how to re-purpose any zucchini that your spiral slicer has left behind.  (There’s always a little.) I like to use them in a raw Garden Vegetable Soup recipe that I think you’ll like, too.

Grab a spoon and enjoy...

...then share your experience!  Let others know what went right, what went wrong, and how you improved on this recipe.  We’d all like to hear your thoughts.

Related Recipes: Ramen


Previous Comments

On February 05, 2013 .(JavaScript must be enabled to view this email address) said...

I am totally restricted from using any soy products.  Do you have any suggestions as to what I can replace the Miso and the Tamari Sauce with?  I am not opposed to making my own ingredients from scratch.  Thanks!

On February 05, 2013 .(JavaScript must be enabled to view this email address) said...

Just a note on making the noodles. If you don’t want such long noodles do the following:
before putting the zuk in the spiral slicer take a knife and score down the length of the zuk. Don’t cut all the way through, just 1/2 way. Then you get nice 1/2 round noodles.
Ramen soup was great! Thanks!

On February 06, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Lorna,

At some health food stores you can find soy-free miso made from only chickpeas. You can also use a product called Coconut Aminos instead of tamari, which is soy free.

Jenny

On February 08, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Lorna,

I used Bragg’s Liquid Aminos in place of the tamari, also soy free.

Brenda

On February 08, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Brenda,

I like Braggs Liquid Aminos, but it isn’t soy free. (It is unfermented however and lower in sodium than tamari).

Jenny


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